Salted Fish, Dried Shrimp Fried Rice (咸鱼虾米炒饭) (4 pax)
A nice friend of mine who pass me a packet of salted fish (Ikan Kurau) from Penang so that i can start to crack my head to see what other ways i can use that salted fish. Thank you Wee Hock Seng and Daryl Wee for passing it to me
Ingredients 1. Rice - 4 to 5 bowls 2. Salted fish - 50g (diced it) 3. Dried shrimp - 50g (soak 1min and drain it) 4. Chinese wine sausage - 2 big pcs (diced) 5. Eggs - 3 pcs (well beaten) 6. Meat - 300g (sliced or dice it small) 7. Beansprout - 1 bowl worth (remove head and tail) 8. Spring onion - 7 stalks (chopped) 9. Garlic - 4 to 5 pcs (minced) 10. Shallots - 5pcs (skined)
Preparation 1. Instead of using overnight rice, i uses jasmine rice which is cooked few hours before i fried it. After cooking the rice, stir it to loosen up and air cool it. About the same texture as overnight rice.
2. Pound the salted fish together with the dried shrimps in a motar. Once done, add in the shallots and pound till they mixed together.
3. Marinate the meat with some pepper, 1 tsp of light soya sauce, 1 tsp of sesame oil, 1 tsp of fish sauce, 3/4 cap of cooking wine and 1.5 tsp of corn flour. Mix well and leave it for 30mins.
4. Heat up the wok using high heat and fried the eggs. Remember to keep stiring it so that it will become smaller pieces for about 1min. Off the heat and remove the egg for later usage.
The Dish 1. Heat up the wok using medium heat. Add abput 4 tbsp of oil and saute the minced garlic for 20 secs and add in the pounded salted fish with dried shrimp.
2. The pounded content will soak up the oil. Continue to fried it with the spatula till fragrant. (About slightly more than 1 min)
3. Add in the meat and quickly stir fry it. Once it become less pink, push it to the side and add in the diced wine sausage. Continue to stir fry n mixed the contents well.
4. Quickly loose up the rice, make sure all lumps are loosen up and pour it into the wok and mixed well while at the same time, turn it up to high heat.
5. Do remember to keep stir frying it. Once in a while, do flatten the content using the spatula and allow it to stay in contact with the wok for 30 secs before stiring it again. Repeat this process for 3 - 5 times.
6. After drying the rice for 10mins, add in the eggs and beansprout. Mixed well for about 1 min and add in the chopped spring onions.
7. Mixed well and taste the fry rice. Add some salt if needed. ( I did not add any salt as the taste is just nice for me. Do not add too much salt as the salted fish bits and sausage is salty when you chew it.)
8. Plate and serve it. You may want to garnish it with more spring onions or coriander. Add some preserved green chilli if you want. Goes quite well with the fried rice.
Mistakes made 1. While eating the fried rice, i realised that i can add more salted fish. The fragrant is there but can but more. If i were to do it again, i will increase salted fish to about 70g and reduce the shrimps to 40g. At the same time, I might fried the pounded salted fish longer so that more fragrant to the rice.
2. I did not have any good chilli to go with the fried rice. Should have planned for a chilli when wanting to fried rice.
Hope these helps in any way.
Happy cooking and Bon Appetit!
